Chicken "Carne" Adovada

Chicken "Carne" Adovada

7 Reviews

From: EatingWell Magazine, September/October 2010

Here we braise chicken thighs in a brick-red chile sauce. This dish is even tastier the next day. Serve with flour tortillas and, though it's not traditional, we like the contrast of creamy avocado with it.

Preparation

Preheat oven to 300°F. Coat a large baking dish or Dutch oven with cooking spray.

Rinse chiles; spread out on a baking sheet. Toast in the oven until darkened and fragrant, 2 to 4 minutes per side. Let cool, then break each chile into several pieces.

Puree half the toasted chiles with 1 cup broth in a blender until only tiny pieces of chile are visible. Pour into the prepared baking dish. Puree the remaining chiles with the remaining 1 cup broth, onion, garlic, vinegar, oregano and salt until smooth. Pour into the baking dish and stir together with the rest of the sauce. Add chicken; stir to coat.

Bake until the chicken is tender and the sauce is thick, about 1½ hours.

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Reviews 7

We did not like this recipe at all. It was bland and the sauce was not very appetizing

August 28, 2012

By: EatingWell User

Yummy! I had no idea that chicken thighs stayed so tender.

May 01, 2012

By: EatingWell User

I'm planning on doing this today, but i only have california drie chiles instead...is this a good idea?
Pros: NULL
Cons: NULL

February 07, 2012

By: EatingWell User

Beautiful, rich red sauce
Delicious, warm, flavorful. You can make it as hot or as mild as you like...watch for the seeds in the chile's.
Pros: Fantastic with fresh, warm tortillas and a dollop of sour cream!
Cons: Wish the recipe made more.

November 12, 2011

By: EatingWell User

Loved this recipe
My boyfriend and I absolutely love this. I have made it once before, but plan to make it often, ordering my red chiles from New Mexico online. The boyfriend requests it all the time, and I think we're going to try canning it. I get hot chiles and this is very hot and oh-so-delicious. I really think that using the chicken is just as tasty as pork (I have made it with pork several times), and it's so much less in fat that it's great. I followed the recipe exactly and wouldn't change a thing. We serve it with rice and a side of some yummy steamed veggie. I'm making again today!
Pros: lower fat than using pork, delicious, pretty easy

October 01, 2010

By: EatingWell User

This was a great recipe and essentially just makes a great sauce. I suggest doubling or tripling the recipe and freezing it in chunks for later use. I've used this on whole chicken, pork, and thrown an ounce or two in with a crockpot full of black or pinto beans. Gives fantastic flavor very easily.

September 04, 2010

By: EatingWell User

This recipe looks delicious and easy. But I don't have the chiles on hand and would like to use ancho chili powder (suggested as a substitute on p. 64). I'm not sure how to translate 4 ounces whole chilis to chili powder. 4 oz of chili powder sounds like too much. Anyone have advice?